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Egg rolls

Egg rolls

Egg rolls make a tasty accompaniment to many meals.

Serves

4

Prep: 

10 mins

Cook: 

8 mins

Average: 4.3 (3 votes)

Ingredients

  • 2 tsp vegetable oil
  • 8 large British Lion eggs
  • 1 tbsp soy sauce
  • 1 tbsp caster sugar
  • 4 tbsp sesame seeds
  • 1 red pepper, deseeded and thinly sliced
  • 1 avocado, stoned, peeled and sliced
  • 3 spring onions, shredded
  • soy sauce for dipping

Method

  1. Scatter the sesame seeds on a plate. Heat a little of the oil in a large frying pan. Beat the eggs with the soy sauce and sugar then pour a quarter of the egg into the pan, cook over a high heat, without stirring until the base is golden and top almost set - about 2 mins.
  2. Carefully lift and place cooked side down in the plate of sesame seeds. Dip until coated in seeds then lay out on a chopping board. Repeat to make 4 pancakes in the same way.
  3. Place a row of pepper, avocado and spring onion slices down one side of each omelette, then tightly roll up enclosing the vegetables. Use a sharp knife to cut the egg rolls into about 6-8, 3cm wide pieces then serve with soy sauce.